ORANGE BROWNIES
"Chocolate and orange go together deliciously in these moist fudgy brownies," notes Rosella Peters from Gull Lake, Saskatchewan. Pecans add crunch while orange peel sprinkled on the frosting lends the finishing touch.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan, melt butter. Stir in cocoa until smooth. In a large bowl, beat eggs until frothy. Without stirring, add the sugar, flour, pecans, orange juice concentrate, zest and salt. Pour cocoa mixture over the top; mix well. Transfer to a greased 8-in. square baking pan., Bake at 350° for 28-32 minutes or until edges begin to pull away from sides of pan. Cool completely on a wire rack. , For frosting, combine confectioners' sugar, butter and orange juice concentrate. Spread over the brownies. Cut into bars; garnish with orange zest if desired.
Nutrition Facts : Calories 223 calories, Fat 11g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 106mg sodium, Carbohydrate 30g carbohydrate (23g sugars, Fiber 1g fiber), Protein 2g protein.
BROWNIE TORTE
This torte is delicious and very rich with a brownie-like texture studded with walnuts and topped with a chocolate glaze.
Provided by WILDFLOWER12
Categories Desserts Cakes Torte Recipes
Yield 12
Number Of Ingredients 13
Steps:
- Butter and flour a 9 inch round cake pan.
- In a pan over low heat, melt 1/2 cup butter and 1/2 cup light corn syrup.
- Stir in 1 cup chocolate chips until melted.
- Remove from heat and add sugar and eggs, and stir until blended.
- Stir in 1 teaspoon vanilla , flour, and nuts.
- Pour into pan. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until center springs back when touched.
- Cool in pan 10 minutes. Then place on a cooling rack.
- To Make Glaze: Combine chocolate chips, 2 tablespoons butter or margarine and corn syrup in pan. Stir over low heat till chocolate chips are melted. Remove from heat. Stir in vanilla.
- Frost tops and sides of torte. Chill until set. Garnish with sliced strawberries.
Nutrition Facts : Calories 391 calories, Carbohydrate 44.8 g, Cholesterol 71.9 mg, Fat 23.7 g, Fiber 2.7 g, Protein 5.3 g, SaturatedFat 10.8 g, Sodium 98.2 mg, Sugar 25.6 g
INDULGENT BROWNIE TORTE
Triple your chocolate pleasure with three layers of frosted brownies topped with chocolate curls.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 8
Number Of Ingredients 4
Steps:
- Heat oven to 350°F. Line 13x9-inch pan with foil so foil extends about 2 inches over sides of pan. Spray foil with cooking spray.
- Make brownies as directed on box for cakelike brownies in a 13x9-inch pan. Cool completely, about 1 1/2 hours. Remove from pan by lifting foil; peel foil away. Trim sides if desired. Cut brownie crosswise into thirds; place one piece on serving plate.
- Spoon frosting into microwavable bowl. Microwave uncovered on High 15 to 20 seconds; stir frosting until smooth.
- Pour 1/3 of the frosting over brownie piece on serving plate. Place another brownie piece on top; pour half of remaining frosting over second brownie piece. Top with remaining brownie piece; pour remaining frosting over top. Refrigerate 30 minutes to set. Garnish with chocolate curls. Store loosely covered.
Nutrition Facts : Calories 550, Carbohydrate 88 g, Cholesterol 55 mg, Fat 4, Fiber 2 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 66 g, TransFat 3 1/2 g
BROWNIE TORTE
My mother-in-law first shared this recipe, and now it's often requested for birthdays and other special occasions. I like to serve it at Christmastime on an antique platter surrounded by ornaments for decoration. -Candace McClure, Brookville, Indiana
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Line a 15x10x1-in. baking pan with parchment., In a microwave, melt chocolate chips and butter; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in chocolate mixture. In another bowl, mix flour, baking powder and salt; gradually add to chocolate mixture, mixing well. Fold in walnuts., Transfer to prepared pan. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes (do not overbake). Cool 10 minutes. Invert onto a flat surface dusted with confectioners' sugar. Gently peel off paper. Cool completely., In a bowl, beat cream, confectioners' sugar and vanilla until stiff peaks form. Fold in chocolate chips. Trim cake edges; cut crosswise into fourths. Place 1 layer on a serving plate; top with 3/4 cup frosting. Repeat twice. Top with remaining layer. Frost top, sides and ends of cake. If desired, sprinkle with additional chocolate chips. Store in the refrigerator.
Nutrition Facts : Calories 586 calories, Fat 38g fat (22g saturated fat), Cholesterol 134mg cholesterol, Sodium 258mg sodium, Carbohydrate 60g carbohydrate (45g sugars, Fiber 2g fiber), Protein 7g protein.
BROWNIE TART
Steps:
- Grease and flour a 9-inch tart pan with removable sides. Preheat the oven to 350 degrees F.
- Melt the butter in a bowl set over simmering water. Add 2 cups of the chocolate chips, remove from the heat, and stir until the chocolate melts. Set aside to cool completely.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, coffee, and vanilla on medium-high speed until light and fluffy, about 3 minutes. Stir in the cooled chocolate. In a medium bowl, combine the flour, baking powder, salt, 1 cup of the chocolate chips, and the walnuts. Fold the flour mixture into the batter until just combined. Pour into the pan and bake for 35 to 40 minutes, until the center is puffed (the top may crack). The inside will still be very soft. Cool to room temperature before removing the sides of the tart pan.
- Melt the remaining 1/4 cup of chocolate chips with the heavy cream and drizzle on the tart.
CHOCOLATE ORANGE BROWNIES
You know these squidgy chocolate cake squares with orange zest are going to be good!
Provided by Sara Buenfeld
Categories Dessert
Time 1h5m
Yield Cuts into 12-18 squares
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4 and line a 24 x 20cm brownie tin with baking parchment. Put the butter, dark chocolate and orange zest in a non-stick saucepan and very gently melt over a low heat, stirring every now and then, until smooth - take care not to overheat it. Cool.
- Whisk the eggs and sugar together with an electric whisk until the mixture is pale, has doubled in volume and leaves a trail when the beaters are lifted. Gently stir into the cooled chocolate mixture. Sift over the flour and cocoa, stir in, then add the orange chocolate.
- Pour into the lined tin and bake for 35-40 mins. Cool in the tin, then cut into squares.
Nutrition Facts : Calories 291 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
FUDGY ORANGE CAPPUCCINO TORTE
This recipe is so gorgeous that it's on the cover of "Pillsbury Best Desserts." I made it to celebrate my sister's birthday and we all loved it. The chocolate orange combination is wonderful. It's fun to make since it uses brownie mix and sweetened condensed milk. I was out of both and used homemade brownie recipe and my recipe for copy cat sweetened condensed milk.
Provided by Roxygirl in Colorado
Categories Dessert
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 20
Steps:
- Heat oven to 350 degrees.
- Grease bottom only of 9 or 10 inch springform pan.
- In large bowl, combine all brownie ingredients and mix thoroughly.
- Spread in greased pan.
- Bake at 350 degrees for 35-45 minutes or until center is set and toothpick comes out barely clean.
- Cool on wire rack until completely cooled (atleast an hour).
- In medium saucepan, combine condensed milk, 6 ounces chocolate chips and cook over low heat (stirring constantly) until chocolate is melted.
- Remove from heat and stir in 2 tablespoons of the hot mixture into egg yolks.
- Gradually stir yolk mixture into hot mixture in saucepan.
- Cook over medium heat 3 minutes, stirring constantly.
- Remove from heat.
- Stir in 2 tablespoons liqueur and nuts.
- Refrigerate just until cool, about 25 minutes.
- Spread cooled filling mixture over top of cooled brownie.
- Refrigerate for 1 hour or until set.
- To serve:.
- Run a knife around sides of pan to loosen.
- Remove sides of pan.
- Place brownie on serving plate.
- In large mixer, combine all topping ingredients until stiff peaks are formed.
- Pipe or spoon topping mixture evenly over chilled filling.
- Garnish with orange slices and chocolate shavings (I used Hershey's bar that was microwaved for a few seconds and used carrot peeler on it to make curls).
Nutrition Facts : Calories 801.6, Fat 49.5, SaturatedFat 19.3, Cholesterol 139.4, Sodium 331.1, Carbohydrate 86.3, Fiber 3.6, Sugar 63.1, Protein 11.1
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